Makeshift stir fry for cheap students

Cheap, versatile, and almost healthy

By Greg Waldock, Staff Writer

Ingredients for the broth:

1 tbsp cornstarch

2 tsp soy sauce

1 ½ tsp brown sugar

1 tsp salt

½ cup of chicken broth, but this can easily be replaced with just water and it’s still delicious

Additional ingredients (all optional):

2 tbsp cooking oil

You can use almost anything, but some cheap options are:

4 small chicken thighs

1/2 lbs ground beef

1 chopped green onion

2 large chopped carrots

Green peppers (Just cut it in half and squash it with your palm. Makes cutting so much easier.)

1 tsp garlic

But really, absolutely anything in your kitchen can go in a stir fry. Go nuts, it’s a great way to use up almost-expired food or the weird spices laying around the cupboards.

Stir the broth stuff into a bowl of corn starch. Leave it, you won’t need it yet.

Grab a wok if you have one, a large frying pan or pot if not, and heat it on medium. Let it get nice and hot.

Add the cooking oil and spread it around. Fry the meats first and make sure they’re cooked all the way before adding anything else—salmonella isn’t worth it. Season with the salt and garlic. Test the meat, and if fully cooked, throw all the veggies in at once. Let it fry for three to five minutes until it’s all crispy. Add the broth and stir for two minutes, until it’s thick and bubbling. It’ll have around four servings, and it’s one of those meals that tastes great as leftovers. The whole meal is built around common household ingredients, so if you need to buy anything to make this, you’ll definitely use it in the future.